Almond-Fudge Banana Cake

by Tanya McAllister

Servings: 16 servings

INGREDIENTS

3 extra-ripe, medium bananas
1-1/2 cups sugar
1/2 cup margarine, softened
3 eggs
3 tablespoons Amaretto liqueur, or 1/2 to 1 teaspoon almond extract
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Dole chopped almonds, toasted, ground

Banana Chocolate Glaze:
1 pureed, extra-ripe small banana
1 ounce (1 square) melted semisweet chocolate

INSTRUCTIONS

Mash bananas (1-1/2 cups). Beat sugar and margarine until light and fluffy. Beat in eggs, liqueur and vanilla. Combine dry ingredients. Stir in almonds. Add to beaten mixture alternately with bananas. Beat well. Turn batter into greased 10-inch Bundt pan. Bake in 350°F. oven 45 to 50 minutes or until toothpick inserted in center comes out nearly clean and cake pulls away from sides of pan. Cool 10 minutes. Remove cake from pan to wire rack to cool completely. Drizzle glaze over top and down sides of cake.

Glaze: With a wire whip, beat pureed banana into melted chocolate

CHEF COMMENTS

No comments are available.

Tagged: bananacake, cakes, desserts add tags

Have you made it? What'd you think?

Log in to review this recipe.